Kathryn J. Boor, Ph.D.

Kathryn J. Boor, Ph.D.
The Ronald P. Lynch DeanCollege of Agriculture and Life Sciences
Cornell University

Kathryn J. Boor is the Ronald P. Lynch Dean of the College of Agriculture and Life Sciences at Cornell University. Previously, Dr. Boor served as Professor and Chair of the Cornell Department of Food Science (2007-2010). Dr. Boor earned a B.S. in Food Science from Cornell University, M.S. in Food Science from the University of Wisconsin and a Ph.D. in Microbiology from the University of California, Davis. She joined the Cornell faculty as an Assistant Professor in 1994. Dr. Boor’s research focuses on identifying biological factors that affect transmission of bacteria in food systems, from the farm to the table. She has research expertise with the foodborne pathogens Listeria monocytogenes, E. coli O157:H7, Vibrio parahaemolyticus, and various streptococci. She has served as major advisor for 26 graduate students; graduates from her laboratory now hold key food safety positions around the globe in government, academia and the food industry. Presently, research in her laboratory is funded by the National Institutes of Health, the United States Department of Agriculture and the New York State Milk Promotion Advisory Board. Dr. Boor served on the National Academy of Science/Institute of Medicine Committee on Review of the Use of Scientific Criteria and Performance Standards for Safe Food (December 2001-May 2003) and completed a term on the National Advisory Committee on Microbiological Criteria for Foods in 2006. She received the 2000 USDA Honor Award as a member of the Listeria Outbreak Working Group, the 2000 Foundation Scholar Award and the 2006 DeLaval Award for Dairy Extension programming, both from the American Dairy Science Association, and the 2002 Samuel Cate Prescott award for outstanding research from the Institute of Food Technologists.Dr. Boor is a Fellow of the American Academy of Microbiology, of the International Academy of Food Science and Technology, and of the Institute of Food Technologists.

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